When I first made these zucchini brownies in 2012, I declared that I would never need another brownie recipe. That was silly, because you can never have enough brownie recipes, and having a stockpile of really good brownies recipes is essential. But these are simply that good. They happen to not use eggs, should you have an allergy or know someone who is avoiding them.
Prep Time: 10 minutes
Cook Time: 25 to 35 minutes
Makes 12 brownies Nonstick spray
1/2 cup (120 ml) vegetable oil
1 1/2 cups (300 grams) granulated sugar
1 tablespoon vanilla extract
2 cups (250 grams) all-purpose flour
1/2 cup (64 grams) unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3 cups (450 grams) finely shredded zucchini, undrained (from 2 to 3 medium zucchini)
1 1/4 cups (210 grams) semi-sweet chocolate chunks Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan with nonstick spray and line with parchment paper on the bottom and up the sides for easy brownie removal….